• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.359-364
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• 1994

Volatile flavor components from various edible portions of Calystegia japonica $(T_{HUNB})\;C_{HOIS}$ were collected by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Thirty nine volatile flavor components, including 21 hydrocarbons, 1 aldehyde, 4 ketones, 7 alcohols, 4 esters, 1 acid and 1 miscellaneous one were confirmed in leaves. Twenty six components, including 16 hydrocarbons, 2 aldehydes, 3 ketones and 5 alcohols were confirmed in stems, and 52 components, including 26 hydrocarbons, 2 aldehydes, 5 ketones, 13 alcohols, 1 ester, 1 acid and 4 miscellaneous ones were confirmed in roots. The kinds and amounts of volatile flavor components revealed different patterns depending upon various edible portions. Relatively greater numbers of volatile flavor components were identified in roots compared with other portions of this wild plant.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2002.04a
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• pp.275-276
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• 2002

아세트알데히드 등 저비점 지방족 알데히드류는 대기 중에 배출된 탄화수소류 등 휘발성 유기화합물의 산화생성물로서 광화학스모그의 원인이며, 또한 악취물질로서도 관심의 대상이 되고 있다. 특히 아세트알데히트의 경우 우리나라의 악취배출허용기준에 명시된 대표적인 악취물질로서 규제의 대상이 되고 있으며 이외에도 프로피온알데히드, 부틸알데히드, 발레르알데히드 등은 일본의 악취방지법에서 규제되고 있어서 장차 우리나라에서도 규제 대상의 가능성이 높은 물질이다. (중략)

• Journal of the Korean Institute of Gas
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• v.19 no.2
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• pp.5-11
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• 2015

The explosion limit is one of the major combustion properties used to determine the fire and explosion hazards of the flammable substances. The explosion limit of aldehydes have been shown to be correlated the heat of combustion and the chemical stoichiometric coefficients. In this study, the lower explosion and upper explosion limits of aldehydes were predicted by using the heat of combustion and chemical stoichiometric coefficients. The values calculated by the proposed equations agreed with literature data above determination coefficient 0.99. From the given results, using the proposed methodology, it is possible to predict the explosion limits of the aldehydes.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.822-826
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• 1996

Volatile flavor components from various edible portions of Capsella bursa-pastoris were collected by simultaneous steam distillation-extraction (SDE) method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Thirty four volatile flavor components, including 12 hydrocarbons, 2 aldehydes, 2 ketones, 5 alcohols, 1 ester, 10 acids and 2 miscellaneous ones were confirmed in whole samples. Thirty one components, including 11 hydrocarbons, 5 aldehydes, 4 ketones, 5 alcohols, 1 esters and 5 miscellaneous ones were confirmed in leaves. Twenty four components, including 5 hydrocarbons, 1 aldehyde, 2 ketones, 6 alcohols, 2 esters, 1 acid and 7 miscellaneous ones were confirmed in roots. The kinds and amounts of volatile flavor components revealed different patterns depending upon various edible portions. Relatively greater numbers of volatile flavor components were identified in leaves compared with roots of these wild plants. The characteristic aroma of Capsella bursa-pastoris appeared to be due to combination of C6 alcohol and acids, terpene alcohol and sulfur containing compounds.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.380-386
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• 1995

An attempt was made to determine the effects of drying methods including shady air drying, presteamed and shady air drying, microwave drying, and freeze drying on the volatile flavor components with Commelina communis L.. Essential oils from the samples were isolated by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Concentrated samples were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Respective 29, 47, 36, and 24 volatile flavor components were identified in shady air dried samples, presteamed and shady air dried samples, microwave dried samples, and freeze dried samples. The kinds and amounts of volatile flavor components were evidently depended upon the drying methods. 6,10,14-trimethylpentadecanone was regarded as the most abundant component in shady air dried samples, 6,10,14-trimethyl-2-pentadecanone in presteamed and shady air dried samples, neophytadiene in microwave dried samples, and ethyl acetate in freeze dried samples.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.68-73
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• 1994

An attempt was made to derermine the volatile flavor components of Dioscorea japonica. Essential oils from roots of the samples were isolated by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Concentrated samples were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Fifty nine volatile flavor components, including 35 hydrocarbons, 5 aldehydes, 1 ketone, 9 alcohols, 2 esters, 3 acids and 4 miscellaneous ones were confirmed in the young roots of Dioscorea japonica. Forty two components, including 23 hydrocarbons, 2 aldehydes, 7 alcohols, 1 ester and 8 acids and 1 miscellaneous one were confirmed in the roots of mature stage. ${\sigma}-3-Carene$ and dodecanoic acid were regarded as the most abundant components in young and mature roots repectively. The profile of volatile flavor components was markedly different in young and mature roots of Dioscorea japonica.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2000.04a
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• pp.259-260
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• 2000

알데히드류는 실내 가정의 건축물 단열재, 실내가구의 칠, 접착제, 하드보드, 악취 제거제, 제지 등 생활 용품에서 공업용품에 이르기까지 광범위하게 사용되며, 그 사용량도 증가되고 있다. 특히, formaldehyde는 urea-와 Phenol-formaldehyde 수지를 합성하는 주요 화합물질이다. 알데히드류 중 포름알데히드는 1ppm 또는 그 이하의 농도로 노출될 경우, 눈, 코, 목의 자극을 유발하고, 농도에 따라서 피부 알레르기, 두통, 메스꺼움, 흥부 압박감, 기관지염, 폐염 및 폐부종을 야기하며, 동물 실험결과, 미국 환경보호처에서는 인체 발암 가능성 물질로 분류하고 있다(US EPA, 1999). (중략)

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2000.11a
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• pp.439-440
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• 2000

알데히드류는 실내의 다양한 오염원에서 발생되어 하루의 대부분을 실내에서 보내고 있는 현대인들에게 건강상 영향을 미치는 것으로 알려져 관심의 대상이 되어왔으며, 특히, 포름알데히드는 발암성 물질로 알려진 대표적인 실내 환경 오염 물질이기도 하다(Zhang junfeng et al., 1999). 포름알데히드는 urea 또는 phenol-formaldehyde 수지를 합성하는 주요 물질이며, 건축물 단열재, 가구의 염료 및 광택제, 접착제, 합판, particle board, 악취 제거제, 제지, 가스 스토브, 담배연기, 화장용품, 세제등 생활 용품에서 공업용품에 이르기까지 광범위하게 사용되며, 그 사용량도 증가되고 있다(Thomas J. Kelly et al., 1999). (중략)

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2004.11a
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• pp.157-158
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• 2004

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.814-821
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• 1996

An attempt was made to determine the effects of drying methods including shady air drying, presteamed and shady air drying, microwave drying, and freeze drying on the volatile flavor components of Capsella bursapastoris. Essential oils from the samples were isolated by Simultaneous steam distillation-extraction (SDE) method using diethyl ether as solvent. Concentrated samples were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Respective 30, 18, 29, and 26 volatile flavor components were identified in shady air dried samples, presteamed and shady air dried samples, microwave dried samples, and freeze dried samples. The kinds and amounts of volatile flavor components evidently depended upon the drying methods. Trimethyl sulfide was regarded as the most abundant component in shady air dried samples, dimethyl trisulfide in presteamed and shady air dried samples, and phytol in microwave or freeze dried samples.